Mussel vol-au-vent
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free y 5 más Indicative dietary requirements
View full classification 22 etiquetas
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Puff pastry 2 sheets 500 g
- Mussels 1000 g
- Spring Onion 100 g
- Green pepper 100 g
- Carrot 100 g
- Garlic 6 g
- Egg 50 g
- Flour 30 g
- Brandy 50 ml
- White wine 125 ml
- Tomato sauce 125 ml
- Extra virgin olive oil 45 ml
- Bay leaf 1 g
- Sriracha sauce 3 ml
- Salt 4 g
Method
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Measure the stated EVOO and reserve it for the browning, sautéing or frying described in the following steps.
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Shape four vol-au-vents from pastry discs and rings, brush with egg and bake for 20 minutes at 180°C.
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Steam the mussels with wine and bay; strain the liquor and discard shells.
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Soften the spring onion, green pepper, carrot and garlic in the EVOO, add brandy and let it evaporate. Stir in flour, tomato, hot sauce and 200 ml liquor; simmer for 5 minutes, add chopped mussels and fill.
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Taste, adjust the salt, and serve at its best.
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